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Hearty Fall Recipe: Vegan Butternut Squash Soup

servings: 2 prepping time: 15 min cooking time: 30 min


  • 1 medium butternut squash, peeled and diced

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp ground cinnamon

  • 1/2 tsp nutmeg


  • In a large pot, heat olive oil over medium heat.

  • Add onion, carrots, and garlic. Sauté until softened.

  • Add the diced butternut squash to the pot and cook for another 5 minutes.

  • Pour in the vegetable broth, and bring the mixture to a boil.

  • Lower the heat and simmer until the squash is tender.

  • Use an immersion blender to puree the soup until smooth.

  • Add salt, pepper, cinnamon, and nutmeg. Stir well to combine.

  • Serve hot with a swirl of coconut cream and a sprinkle of chives if desired.

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